Preheat oven to 350°F (180°C). Combine oats, flour, baking soda and salt in medium bowl; set aside.
Beat Becel® sticks with brown sugar in large bowl with electric mixer until creamy, about 3 minutes. Beat in vanilla until blended. Gradually beat in oat mixture just until blended. Stir in cranberries. Drop dough by tablespoonfuls onto ungreased baking sheets, 2 inches (5 cm) apart.
Bake 11 minutes or until edges are golden. Cool sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.